Fire-Kissed Tomahawk Ribeye with Herb Butter and Steakhouse Charred Crust

Nothing rivals the flavor and presentation of a perfectly grilled tomahawk ribeye. Slow-cooked over indirect heat and finished with a blazing-hot sear, this impressive steak develops a rich, steakhouse-quality crust while remaining tender and juicy inside. A dollop of homemade herb butter melts over the top, adding layers of fresh, savory flavor to every bite.

Ingredients

For the Steak

• 1 large tomahawk ribeye steak (2½–3 pounds)
• 2 tablespoons olive oil
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika

For the Herb Butter

• 4 tablespoons unsalted butter, softened
• 1 tablespoon fresh parsley, finely chopped
• 1 teaspoon fresh rosemary, minced
• 1 teaspoon fresh thyme leaves
• 1 garlic clove, minced
• Pinch of salt

Instructions

1. Remove the tomahawk steak from the refrigerator about 45 minutes before grilling to allow it to come closer to room temperature. Pat dry thoroughly with paper towels.
2. Drizzle the steak with olive oil and season generously on both sides with kosher salt, black pepper, garlic powder, and smoked paprika.
3. Prepare your grill for two-zone cooking by creating a hot direct-heat area and a cooler indirect-heat area.
4. Place the seasoned steak on the indirect side of the grill. Cook gently until the internal temperature reaches 110°F (43°C), approximately 30 to 40 minutes.
5. While the steak cooks, make the herb butter by combining the softened butter, parsley, rosemary, thyme, garlic, and a pinch of salt in a small bowl. Mix until well blended and set aside.
6. Transfer the steak to the hottest section of the grill. Sear for 2 to 3 minutes per side, turning as needed, until a deep golden-brown crust develops.
7. Continue grilling until the internal temperature reaches 125°F (52°C) for medium-rare, or cook to your preferred level of doneness.
8. Remove the steak from the grill and immediately top with the prepared herb butter.
9. Loosely tent the steak with foil and allow it to rest for 10 minutes before slicing.
10. Slice against the grain and serve hot for a memorable steakhouse-style dining experience.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Servings: 4
• Calories: Approximately 890 kcal per serving